I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
Smoking a juicy, tender pork butt is one of life’s greatest pleasures for any barbecue enthusiast. However, knowing exactly how long to smoke a pork butt can be a tricky endeavor, especially when dealing with a large 9 pounder. With so many factors impacting cook time, it’s hard to pin down an exact timeframe.
In this article, we’ll break down everything you need to know about smoking a 9 pound pork butt We’ll look at approximate cook times, techniques for reducing or extending cook time, and how to tell when your pork butt is done.
Estimating Cook Time for a 9 Pound Pork Butt
When smoking meat low and slow, a good rule of thumb is 1.5 hours per pound of meat. For a 9 pound pork butt, that puts your estimated cook time around 13.5 hours at 225-250°F.
However cook times can vary considerably based on a few key factors
-
Cooking temperature – Lower temps (225°F) will increase cook time while higher temps (275°F) will decrease cook time.
-
Weather conditions – Wind, rain, or cold temps will increase cook time.
-
Spritzing/mopping – Opening the smoker to spritz/mop will increase cook time due to heat loss.
-
Resting – Be sure to account for 1-2 hours of resting time after cooking.
-
Stall time – The dreaded “stall” around 160°F internal temp can add hours to the cook.
With all those variables, it’s best to use the 1.5 hours per pound estimate as a starting point. Monitor temperature closely and adjust time up or down as needed.
Speeding Up the Cook
If you’re pressed for time, there are a few techniques you can use to reduce the cook time of your 9 pound pork butt:
-
Cook at 275°F – Increasing the temperature 25-50°F can shave several hours off the cook.
-
Skip the stall – Wrapping the pork butt in foil at around 160°F helps power through the stall period.
-
Inject the meat – Injecting a salt/sugar brine adds moisture and expedites cooking.
-
Cook hotter at end – Finish cooking at 300°F+ once bark has formed to speed things up.
Just keep in mind that cooking faster can result in a less tender finished product, so adjust time carefully.
Extending Cook Time
If you prefer ultra-tender, fall-apart pork, you may want to extend the cook time. Here are some tips:
-
Cook at 225°F – Ultra-low, slow cooking tenderizes meat and develops rich smoke flavor.
-
Use a water pan – Adding a water pan regulates temps and increases humidity for tender meat.
-
Don’t wrap – Skipping the foil wrap means more time for flavorful bark to form.
-
Spritz frequently – Spritzing every 45-60 minutes adds moisture but increases cook time.
An extended 15-18 hour cook time isn’t out of the ordinary for perfect pulled pork at lower temperatures.
Checking for Doneness
With so many factors impacting cook time, checking temperature is the best way to determine doneness:
-
203°F internal temp – This is the ideal finished temp for shreddable, juicy pork.
-
Probe tenderness – Check for tenderness by sliding a probe in and out of meat.
-
Toothpick test – Meat should shred easily when poked with a toothpick.
-
Bone wiggle – Bones should twist and pull out cleanly when pork is done.
Always use a few methods to verify doneness. Resting for 1-2 hours after cooking allows juices to redistribute.
Sample Cook Timeline
To give you a realistic idea of what to expect when smoking a 9 pound pork butt, here is a sample timeline:
-
10:00 am – Trim and season 9 pound pork butt, then place in smoker preheated to 275°F.
-
12:00 pm – Internal temp reaches 160°F. Wrap in foil and continue cooking.
-
2:30 pm – Pork butt temp hits 203°F. Remove from smoker and rest wrapped in cooler.
-
4:30 pm – After 2 hour rest, pork butt is ready for shredding and serving. Total cook time: About 6.5 hours.
Keep in mind this is just a general timeline – your exact timing will vary based on cooking methods and outside factors. But it provides a realistic overview of what to expect when smoking a 9 pound pork butt.
The most important things are allowing enough time for low and slow cooking, monitoring internal temperatures, and resting the meat before serving. Follow these guidelines and your 9 pound pork butt will turn out juicy, smoky, and melt-in-your-mouth tender every time.
How Long to Smoke a Pork Butt
Your smoker should stay at 225 degrees F the whole time. Each pound of pork should take about two hours to cook.
For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Note: The cook time will vary depending on the cut of meat you choose. For example, some 8-pound smoked pork butts finish in 12 hours, while others 10 pounds take 20 hours.
I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to speed up the process and get the meat through this time of waiting (you can see how I do this HERE). For this simple smoked pork butt recipe, I did not wrap at all.
I let the smoke keep working on the pork shoulder instead, and it helped create a great crust on the outside of the meat that is called “bark.” People who aren’t into BBQ might think this top layer looks burned, but people who do know what they’re doing love that dark caramelized bark!
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long to smoke a 9 pound pork shoulder at 225?
Is it better to smoke a pork shoulder at 225 or 250?
Do you smoke a pork butt fat side up or down?
When should I wrap my pork butt?